Dos Palillos

Dos Palillos Restaurant Review:

Elegant countertop seating and pops of red and black create an air of sophistication, where the open kitchen hums along to the rhythm of Albert Raurich’s meticulous craftsmanship. He earned his stripes working for Ferran Adrià at elBulli and now, in his own culinary sanctuary, he creates Japanese, Chinese and Vietnamese tapas with a Spanish twist. We suggest the tasting menu, which offers dishes such as fresh seaweed with sea snail and cockles, prawn steamed dumplings with Ibérico pork belly, and whitebait in tempura with shiso. We also like the Cantonese-style Ibérian pork ribs, which are marinated in ginger, soya, honey and hoisin. Tamae Imachi, Raurich’s wife and ex-elBulli sommelier, draws on her cultural heritage and passion for Spanish wines to deliver an exciting wine menu. Try the D.O. Cava Torelló 225 Brut Nature Gran Reserva or keep it simple with refreshing ice-cold draught beers. For dessert, explore the vibrant flavors of ginger and saké-infused seasonal fruits, chocolate ninyo yaki with ginger, or yuzu ice cream with yuzu jam.